Preheat the oven to 350.
Place all ingredients in a food processor and pulse for about 15 seconds, until everything is mixed well. You may need to stir the bottom with a spatula to incorporate the maple syrup well.
Using a cookie dough scooper (approx 1 Tbsp), place the macaroons on a parchment lined cookie sheet.
Bake for about 15-17 minutes or until slightly golden on the bottom. (If you use a larger scooper (1.5Tbsp), you may need to add a few minutes to the cooking time.
(Optional)-Allow to cool a bit before dipping in the chocolate.
I store the extra macaroons in the refrigerator for up to 4 days.